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The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish. A fish native to the ocean waters of Iceland, Denmark and Norway, the lumpfish provides a caviar that is naturally pink in color but may be colored black or red to enhance the appearance of the caviar.

Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.

Black or bright pink in color, Capelin Caviar is the roe from a small variety of fish that is a member of the smelt family.

The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone.

A serving spoon that is small in size and made from materials that will not mix with the caviar to affect the taste and flavor of the fish eggs.

The eggs produced from the various species of the sturgeon fish. Largest of the sturgeon species, the Beluga provides a roe that is larger in size, consistent with the Beluga being the largest of the sturgeon species.

The eggs that are harvested from the hackleback species of fish, also known as the shovelnose fish. Ranging in color from gray to black, Hackleback Caviar provides a smooth, mild buttery taste when added as complement to various foods.

The eggs of the paddlefish. Paddlefish is a variety of fish that is also known as a spoonbill and is a relative of the sturgeon.

Black velvet-like to dark brown in appearance, this variety of roe is harvested from an ancient species of fish common in back waters of southeastern U.S.

A delicacy produced from the eggs of the whitefish species of fish. The eggs can range in color from a golden-yellow to black and provide a slightly, fresh fruity flavor.

The eggs (roe) produced from the trout species of fish. Smaller in size than salmon eggs, this orange colored egg provides a mildly sweet flavor to various food dishes and appetizers.

The eggs from lumpfish, which are harvested and sold as caviar. The roe is dyed and must be salted before it can be sold as caviar.

Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

Refers to a Russian version of hors d'oeuvres or appetizers. In Russia, Zakuski may be a small plate filled with foods such as smoked fish, herbs, tomato and cucumber slices, caviar, and assorted cheeses which are served before the main meal.

The eggs of a female fish, referred to as hard roe, and the male's milt or sperm, known as soft roe....

An anadromous fish, meaning it matures in saltwater, but migrates to fresh water to spawn. It averages in weight at 55 to 60 pounds, but some specimens grow much larger.

An egg produced by a quail that is small and oval shaped with a speckled outer shell ranging in color from dark brown to blue or white.

A small yeast-raised pancake made from a batter that has a combination of wheat and buckwheat flour as the main ingredient.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.